Overnight Sausage and Grits
"This recipe is so appealing because you can make it the night before and then pop it into the oven an hour before you want to eat. It works well as a side with pancakes or waffles, but you can also make it the main course for brunch events. —Susan Ham, Cleveland, Tennessee..."
INGREDIENTS
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3 cups hot cooked grits
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2-1/2 cups shredded cheddar cheese
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1 pound bulk pork sausage, cooked and crumbled
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3 large eggs
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1-1/2 cups 2% milk
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3 tablespoons butter, melted
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1/4 teaspoon garlic powder
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